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2020-05-24
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Ramen Cubism is helmed by two of reputed Japanese ramen chefs, Hayashi Takao and Matsumura Takahiro. The restaurant is located at Tsukamoto Station in Osaka. The ramen creations attract at least 100 daily diners. The overseas venture in Hong Kong was started in 2019. My friend and I enjoyed a fabulous dinner there. FoodThe Greenwood Bird- Mackerel broth $108The ramen arrived steaming with 3 big shrimps. Mackerel broth is apparently not the signature but is worth a try. The broth tastes very unam
Food
The Greenwood Bird- Mackerel broth $108
The ramen arrived steaming with 3 big shrimps. Mackerel broth is apparently not the signature but is worth a try. The broth tastes very unami. I asked for a pair of gloves for removing the shrimp shell. Although Cubism does not usually prepare disposable gloves for customers, the staffs kindly thought of providing me with the blue medical gloves. Such loving act was highly appreciated.
Stewed thick pork belly $38
My friend and I shared the snack. The layers of port belly were tender and reminded me of the Chinese Dongpo pork.
Hita mineral water $28
Generally, I am not that into drinks, but I think a bowl of ramen is best accompanied by a cold drink. Hita water is HACCP and ISO 22000 certified and is highly regarded on a global level. Indeed, it tastes better (the mineral taste) than the alkaline water I have at home. The Hita Basin is surrounded by a cedar forest, one of Japan’s three most beautiful forests. The raw water is originally drawn from a deep well where freshwater eels are bred.
Ambience
The interior design adds points to the visit. The wall is decorated with brightly coloured graffiti mural by Russian artist Sergei Rozhnow. The predominant wood style of the interiors evokes a youthful and energetic vibe that partly defines ramen eateries.
Staff
The relaxing quick conversation with one of the sweating staff members also made the dining experience more remarkable. He worked diligently and sweated a lot. When my friend and I left Cubism at around 9pm, there were few customers waiting for a table, which might be uncommon during the COVID period. He joked that my friend and I attracted more customers. What a humorous staff member!
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